You currently have javascript disabled. Several functions may not work. Please re-enable javascript to access full functionality.

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Ice cream & Sorbet recipes and tips

I've started experimenting with Tapioca and Guar gum instead of the usual corn starch. I'm using Jeni Bauer's basic recipe as a starting point. the first batch, with 1 T of tapioca and a 1/8t of guar is a little too thick. Guar is pretty potent. Also hard to disperse evenly.